1 pkg. yellow cake mix
1 (20 oz.) can strained crushed pineapple (save juice)
1 (8 oz.) pkg. softened cream cheese
1 (3 oz.) pkg. instant vanilla pudding
1 c. cold milk
1 (9 oz.) carton Cool Whip

Follow cake mix directions, except use pineapple juice as your liquid. If there is not enough juice add water until it measures correctly. Bake as directed and cool.

Blend cream cheese, instant pudding and cold milk. Fold in drained pineapples and spread over cooled cake. After spreading cream cheese mixture, cover cake with Cool Whip. Sprinkle with walnuts if desired. Refrigerate for several hours before serving. Use pan size 15 x 10 1/2 x 1 inch, well greased and floured.